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This quick, one-pot version of fideos, a toasted pasta recipe served in Spain, gets a smoky flavor from delicious chorizo. If you can't find Spanish chorizo, pepperoni works well in its place. Serve with a green salad drizzled with sherry vinaigrette.

Source: EatingWell Magazine, September/October 2013




Ingredient Checklist


Instructions Checklist
  • Heat 2 tablespoons oil in a Dutch oven over medium heat. Add pasta pieces and cook, stirring, until toasted and browned in spots, 2 to 3 minutes. Transfer to a bowl.

  • Add the remaining 1 tablespoon oil to the pan and heat over medium heat. Add garlic and chorizo (or pepperoni) and cook, stirring, until fragrant, about 1 minute. Add tomatoes, water, wine and the toasted pasta; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the pasta is tender and most of the liquid is absorbed, about 8 minutes. Stir in chickpeas and scallions and cook 1 minute more.

Nutrition Facts

about 1 1/2 cups
472 calories; protein 15.7g; carbohydrates 61.1g; dietary fiber 11.3g; sugars 4.4g; fat 17.8g; saturated fat 3.8g; cholesterol 12.5mg; vitamin a iu 533.9IU; vitamin c 18.1mg; folate 97.5mcg; calcium 95.4mg; iron 3.9mg; magnesium 113mg; potassium 548.7mg; sodium 454.9mg; thiamin 0.9mg.

3 1/2 starch, 1 vegetable, 1/2 lean meat, 1/2 high fat meat, 2 fat